Manufacture of beverage extracts.



JOHN L. KELLOGG, 0F BATTLE CREEK, MICHIGAN, AS$IGNGR TO KELLOGG'I'OASTED CORN BLAKE (30., 0F BATTLE CREEK, MICHIGAN, A CGRPORATION OFMICHIGAH.

MANUFACTURE OF BEVERAGE EXTRACTS,

No Drawing.

To all whom it may concern:

Be it known that I, Join: :KELPOGG, a citizen of the United States,residing in Battle Creek, in the county of Calhoun andv State oflllichigan, have invented a new and useful Improvement in theManufacture of Beverage Extracts, (Case 13,) of Which the following is aspecification.

My invention relates particularly to the manufacture of soluble beverageextracts used as substitutes for coffee, by percolating mixtures ofroasted starch-bearing materials, such as wheat, corn, rye, barley,beans, peas, nuts, taro, arrou root and the like. and caramelizedsaccharine material, such as cane sugar, malt sugar, molasses, figs andthe like.

The liquid extract obtained from these mixtures is, by preference.concentrated by evaporation in, 'zvwuo to a dry quickly soluble powder,which is simply dissolved in hot water to make the beverage desired,

My invention consists of an improvement in the process of preparing theroasted and caramelized material for percolation, and consists mainly infirst cooking the starchbearing material before roasting, in the mannersubstantially as hereinafter described and claimed, so that a muchlarger yield and better flavor is obtained than by the processheretofore generally employed.

In the presentpcrforniance of my ln'l proved process, I use, bypreference, grain, such as wheat and rye, bran ed cane sugar.

The wheat and rye are "at thoroughly cooked for about forty (40; minutesuntil Specification of Letters Patent.

the starches have been Well dextrinized. The grains are thenthoroughlydried by hot air, until the grain berries are above normal size butsomewhat shriveled. The grains are then roasted, at the usualtemperatures, and then ground ready for blending. The sugar is cookedfor about live (5} hours until it is thoroughly candied andcarainelized. The caramelized slwar is mixed with about. an equalquantity by, weight of bran, preferably wheat bran, and the mixturedried and roasted in the usual way. A blended mixture is then made ofabout one third cooked and roasted Wheat, one-third cooked and roastedrye, and one-third bran and caramelized sugar. This mixture is thenpreferably percolated, and the. liquid extract evaporated in vacuo to a.quickly sob uble' powder or use in the usual way.

The above described special cooking preparatory to the roasting,facilitates the roasting process, gives a much larger yield.

of liquid extract and. greatly improves the flavor of the same, andhence the final soluble powder evaporated therefrom.

I claim as my invention:

The process for making beverage extracts, in the performance of whichthe grains or starch-bearing material are first cooked for substantiallytorty (40) minutes until the starches have,been Well dextrim iz'ed: thecookml grains are then dried and roasted, mixed with caramelizedsaccharine material, and the mixture then percolated.

JOHN L. KELLOGG.

Patented Sept. 12, 192 .6. Application filed A mi124, 1916. Serial No.3,268.

